Filling:
7 1/2 oz Golden Raisins or Sultanas
3 1/2 oz Irish Whiskey, plus a splash for the apples
8 4/5 oz Demerara Sugar (raw sugar)
3 1/3 lb Cooking Apples, peeled and cored
1 Tablespoon Butter
1 Cinnamon Stick, slightly crushed
9 3/5 oz Whipping Cream
1 Egg, beaten with a splash of milk

Pastry:
2 1/5 Cup All-Purpose Flour
1 1/10 Cup butter
3 2/5 oz Sugar
2 Eggs

Spiced Sugar:
7/10 Cup Muscavado Sugar (Dark Brown Sugar)
7 Tablespoons Sea Salt
Zest of 3 Lemons

Preheat oven to 275F.

To make spiced sugar:
Scatter the muscavado sugar, sea salt and lemon zest over a baking sheet, then leave in the oven for 15 minutes to dry out. Leave to cool, then place in a food processor on high. Use a sieve or strainer to remove any large lumps, then set aside.

For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap in plastic wrap and chill.

Place the raisins into a small saucepan with the whiskey, and add 1 teaspoon of the sugar. Bring to a simmer, then set aside.

Cut the apples into large wedges and melt the butter in a heavy saucepan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3 - 4 minutes until colored, then place in a sieve to drain away excess juices.

Turn oven up to 325F. Grease and flour an 11 inch tart pan. Roll 2/3 of the pastry thinly to 1/8 inch and line the tart pan. Chill for at least 20 minutes. Prick pastry with a fork, then bake blind in the oven for around 10 minutes. Brush with beaten egg, then return to the oven for 5 minutes. Repeat this process again, cooking for another 5 minutes - this will keep the pastry crisp. Leave to cool, then add the apple and raisin mixtures, reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 350F and cook for 20 minutes, until top is golden.

Put the apple tart on a large tray. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over the top.